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Thai Style Potato Salad
By Chef Tom Fraker


3 pounds Baby Dutch Yellowâ„¢ Potatoes washed and halved
1 pound Green Beans washed and halved
1 pound Baby Broccoli washed trimmed and cut into bite size pieces
1/2 pound Organic Carrots (use Organic Baby Peeled Carrots) washed and halved
2 Organic Bell Pepper (use Red Bell Peppers) washed cored and cut into bite size pieces
3/4 cup Smooth Peanut Butter
3/4 cup Coconut Milk
2 tablespoons Chile Oil
1 teaspoon Sesame Oil


Boil the potatoes in salted water until just cooked but still crisp.

Drain and set aside to cool.

Blanch the green beans, broccoli and carrots in salted water and then shock them in ice water to stop them from cooking.

Drain and set aside.

To Make the Dressing:

In a bowl, mix together the peanut butter, coconut milk, soy sauce, chili oil and sesame oil.

In a large bowl, gently combine the vegetables.

Mix in the dressing and season with salt and pepper.


For a little crunch, garnish your salad with fresh roasted peanuts.